I do catering for my moms school plus I am a full time student so it brings me in some extra cash. I have to cook 100 pieces of boneless, skinless chickens. I can't do it that day because I am in class all day. I was wanting to know how I would fix an olive oil herb chicken the day before and then reheating it the next day in a roaster before I serve it in a buffet style set up?

ellen
03/29/10

See the discussion in the recipe for orange dijon wedding chicken for instructions on reheating chicken in saucer. It is in the Big Pots section.

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put
"updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.